간행물
韓國食生活文化學會誌 KCI 등재 한국식생활문화학회지 Journal of The Korean Society of Food Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-7060 (Print)2288-7148 (Online)
- 수록기간 1986 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제9권 제3호 (1994년 9월) 10건
1.
1994.09
구독 인증기관 무료, 개인회원 유료
Sik-hye(rice beverage) made of grain and malt is one of the typical traditional soft drink special day and as a seasonal food in these days as in those. In order to investigate the kind and the temporal variation of the raw materials and the cookery of the sik-hye, the literature survey was carried out. The related literatures after the 'Su-mun-sa-sul' published in 1740, which is known as the first detailed record of the sikhye, were collected. Among them, the 30 references were chosen for further investigation of the changes of the material and the cookery. The sik-hye was classified into two groups of a sweet rice drink type and sikhai type. The former includes sikhye, gamju and dansul, and the latter Andong sikhye. When to drink, how to drink, meterials and how to make according to the type of sikhye descirbed in the literatures were also summarised.
4,000원
2.
1994.09
구독 인증기관 무료, 개인회원 유료
In this study, we analyzed 2-day food records of the 1990 Korean National Nutrition Survey data for 2,000 households, and investigated most popular menu patterns by area, income, meal. The basic menu patterns of Korean, excluding side dishes, were Rice+Soup, Rice+Stew, Rice, Others, Rice+Soup+Stew in the order of proportion for all analyzed sectors. And the proportion of menus with the rice as a main dish was about 90% on the whole. The most popular menus of Korean were Rice+Soup+Kimchi(4.52%), Noodle+Kimchi(4.30%). When they ate rice as a main dish, they had soup, kimchi, and 1 or 2 other side dishes. At large cities, Noodle+Kimchi was the most frequent menu(5.20%). On the other hands, small cities and rural areas, Rice+Soup+Kimchi+Cooked vegetable was common. For the households which salaries less than 5 million won, Rice+Stew+Kimchi is the most prevalent, but households which salaries higher than 5 million won, Noodle+Kimchi was most frequent. At breakfast and dinner, the proportion of Rice+Stew+Kimchi+Cooked vegetable was 4.70%. But at lunch, Noodle+Kimchi was the most frequent and other menu combinations based on noodle were also common. Therefore most households showed conventional rice based menu patterns, but these patterns were decreasing for the large cities, and high income households. Especially at lunch, they used various menus which were not based on rice.
4,000원
3.
1994.09
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to evaluate food sanitation training program for the improvement of food service operation in day-care centers. Subjects consisted of 55(experimental) and 25(control) foodservice employees and 33(experimental) and 20(control)directors. The results of this study can be summarized as follow: 1. The majority of child care directors(55.0%(control), 46.9%(experimental)) received food sanitation education but 70% of control and 75.7% of experimental group did not conduct any practical sanitation training for employees. 2. The employee's food sanitary practices of control and experimental did not show any significant difference at the pre-test level but only the experimental group showed a significant improvement at the post-test level. 3. The sanitary knowledge of food service employees between two groups did not show any significant difference at the pre-test level, but a significant knowledge improvement was observed at the post-test level such as food poisoning concepts and sanitary equipment maintenance only in experimental group. 4. Dicrectors' sanitary practices affected the employees' sanitary practices but directors' food sanitary knowledge did not have much influence on the employees' knowledge.
4,000원
4.
1994.09
구독 인증기관 무료, 개인회원 유료
This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.
4,000원
5.
1994.09
구독 인증기관 무료, 개인회원 유료
1. 주식 밥은 쌀, 찹쌀만으로 짓는 흰쌀밥, 기름찰밥이 대부분이었고, 그외의 밥의 주재료는 쌀이었고, 부재료는 잡곡, 두류, 야채, 산채, 견과류 등을 사용하였다. 찹쌀을 주재료로 하는 경우에는 대부분이 찌는 법을 사용하였고, 조미료로는 흰쌀밥을 제외한 거의 모든 종류의 밥에는 소금을 기본으로 이용하였다. 죽은 쌀을 주재료로 한 흰죽이 가장 많았고, 부재료는 유종실류, 한방재료류, 우유등을 이용하여 왼죽상태로 끓이는 것이 특이하였다. 국수는 건국수보다는 손국수의 형태가 많았고, 주재료는 밀가루가, 부재료는 콩가루, 메밀가루, 수수가루, 찹쌀가루등이 사용되었으며, 국수 마는 국물에는 표고버섯, 다시마 이외에 들깨, 참깨, 잣, 호도, 가죽나물 등이 이용되었다. 수제비는 밀가루를 주로 이용한 밀수제비가 대부분 이었고, 찹쌀 새알심 반죽에는 쪽을 넣어 이용하는 경우도 있었으며, 국물맛은 다시마, 표고버섯외에 가죽나물을 사용하여 특이한 맛을 내었다. 2. 부식 찌게보다 국이 3배 정도 많이 이용되었고, 주재료로 국에는 엽경채류가, 찌게에는 열매채소가 주로 사용되었다. 국물맛은 간장과 된장이, 양념은 고추가루, 마늘, 파와 참기름이, 농후제로는 들깨가루가 가장 많이 이용되었다. 조림의 주재료로는 근채류가 대부분이었고, 조리법은 기름에 튀기거나 볶아서 간장, 설탕, 물엿으로 조리는 방법이었고, 찜은 각종채소와 산채류를 국물에 익혀 들깨가루, 찹쌀가루를 섞어 농후하게 하는 방법이었다. 생채, 나물, 볶음에는 엽경채류와 산채류가 주재료로 사용되었고, 조리법으로는 삶거나 데쳐서 무치는 방법이 많았다. 볶음, 나물에는 간장, 소금을, 산채류에는 된장, 고추장을 기본 간으로 하고 있었다. 생채와 나물에는 참기름이, 볶음에는 들기름과 식용유가 주로 이용되었고, 양념에는 마늘, 파 이외에 인공조미료도 이용되고 있었다. 전(튀김)에는 엽경채류와 근채류가 가장 많이 사용되었고, 버섯, 더덕, 도라지, 우엉, 마등은 여러가지 방법으로 전처리한 후에 구이에 사용되었고, 사용되는 기름은 거의 모두 시판 식용유였다. 쌈의 재료는 상치가 가장 많았고, 방장은 된장, 고추장, 막장외에 멸치젓갈도 사용하였다. 회에는 생표고버섯이, 묵의 재료로는 도토리, 메밀, 녹두, 동부등이 주로 사용되었고, 조리법으로는 양념장을 뿌려서 먹는 법외에 묵볶음, 묵장아찌, 묵구이, 묵전등 매우 다양하였다.
4,000원
6.
1994.09
구독 인증기관 무료, 개인회원 유료
In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.
4,300원
7.
1994.09
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to investigate housewives' perception, interest and consumption of organic food, and to identify the variables influencing on them. The sample was selected from 411 housewives living in Seoul from 1st of September to 20th of September in 1993. Used statistical methods were frequency, percentage, mean, Cronbach's α, factor analys, ANOVA, Duncan's multiple range test, t-test, correlation, regression analysis and Path analysis. The major results are as follows: 1) Housewives' perception degree of organic food in its variety, easy availability and contribution to health was relatively high level, but price level, reliability and packing condition was somewhat low level. Out of housewives' many images of organic food, taste health care, quality and necessity factors can be implicated. 2) Housewives' interest degree of organic food is somewhat high level 3) Housewives' consumption degree of organic food was relatively low level and was affected by their perception of oraganic food. 4) Frequency to use seasonings was the major independent variable which influenced to housewives' perception degree of organic food, while recognition on enviornmental contamination was the major independent variable which influenced to their interest degree of organic food, and their total perception on organic food was the major independent variable which influenced to their consumption degree of oragnic food. Therefore, it is considered that their total perception to it can decide the demand of organic food 5) Housewives' perception and interest degree of it was the major intervening variable which influenced to their consumption degree of oragnic food.
4,500원
8.
1994.09
구독 인증기관 무료, 개인회원 유료
This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at 80℃~85℃. 3. Meat Pot Stew showed little significant differences in color and in its change among three soups. Chinese Cabbage Beanpaste Soup did not make any change of color at both 35℃~40℃ and 50℃~55℃. 4. In a Meat Pot Stew case, appearance conspicuously changed at 35℃~40℃, which resulted in losing appetite. Three soups showed a good response above at 65℃ and a very poor response at below 55℃. 5. Radish Clear Beef Soup, Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a tender texture at above 80℃, 65℃ and 50℃. 6. Chewiness showed a good acceptability from 50℃ to 80℃ in Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup cases, but only in the case of Meat Pot Stew showed good response at 80℃~85℃. 7. In cases of Radish Clear Beef soup, Meat Pot Stew, bland and stinking aroma, and aftertaste were increased remarkably in proportion as temperature was lowered. In case of Meat Pot Stew, especially, it turned out to be almost impossible to eat at 35℃~40℃. 8. In cases of Radish Clear Beef Soup, Chinese Cabbage Heanpaste Soup, overall acceptability at 65℃ was comparatively good but aroma and taste at below 65℃ was so bad that there was the eminent tendency to avoid tasting.
4,000원
9.
1994.09
구독 인증기관 무료, 개인회원 유료
The objectives of the present study were to assess the preschool-children's awareness of nutrition, their level of control over foods and involvement in food-related activities and to examine the interrelationships among these variables. The children of this study demonstrated low levels of awareness of the concepts of food groups and the roles of both foods and exercise in energy balance. But the degree of children's awarences about the concepts of food transformations, food origins and food values was favorable. The range of possible scores was 0 to 18, while the range of the children's scores was 2 to 16. The mean score was 9.3, represently 52% of the questions answered correctly. Factors associated with the children's involvement in food-related activities were children's age, familly's income and mother's dietary balance. Children who were more involved in food related activities had significantly higher nutrition awareness scores.
4,200원
10.
1994.09
구독 인증기관 무료, 개인회원 유료
The consumers' concept and the acceptability of ginger and its processed product were surveyed by premade questionnaire. A total of 447 questionnaires were collected from housewives, restaurant managers and related processors at 7 regions in Korea. The 40.6% of total responsors reacted ginger as spice was necessary for food preparation by flavor(87.5%). The most difficulties of using ginger were peeling and washing(89.8%). The raw ginger purchased for their use was only utilized less than 70% of 46.5% and 50% of 21.3% of total responsors respectively. The processed and convenient style spices including ginger were accepted by 72.8% of qestionnaires and 76.9% of them hoped to have ginger paste. Such a convenient ginger products were more welcomed by younger generation than older.
4,000원
